Side Pannel
Eggplant with Tofu
Eggplant with Tofu
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Thai
Ingredients List
- 3/4 lb Japanese eggplant
- - (about 3 cups sliced)
- 1/4 lb Tofu
- 6 tb Oil
- 2 -to
- 3 Garlic cloves; crushed
- 1 -to
- 5 Red chili peppers
- -- seeded and chopped
- 10 -to
- 15 Sweet basil leaves
- 1 tb -to
- 3 tb Yellow bean sauce
- - (SEE NOTE)
Directions
NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong
or China, so season to taste)
Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into
1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light
brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add
remaining ingredients; mix gently. Serve immediately, since eggplant and
basil turn dark if dish sits after cooking. Makes 3 to 4 servings.
or China, so season to taste)
Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into
1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light
brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add
remaining ingredients; mix gently. Serve immediately, since eggplant and
basil turn dark if dish sits after cooking. Makes 3 to 4 servings.
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